These Banana Chocolate Chip Muffins are soft, moist and taste amazing! Whether you’re looking for an afternoon treat with a cup of coffee or hosting these are definitely a treat.
Y’all, these muffins are the perfect way to use up any of those ripe bananas that you have on the counter. This muffin recipe uses simple ingredients that you likely already have in your pantry. Whether you enjoy them fresh out of the oven or later on, these Banana Chocolate Chip Muffins will quickly become a household favorite that you will want to make over and over again. My kids also love these!
WHY I MAKE THESE MUFFINS WEEKLY
- Simple Ingredients: Banana Chocolate Chip Muffins are a super easy recipe that is made with just a few simple ingredients.
- Moist and Flavorful: They are incredibly moist and spongy! They are also perfect for anyone who’s looking for a little treat to enjoy with a hot cup of coffee! Similar to my Cinnamon Crunch Banana Bread recipe.
- They are a good way to use up ripe bananas and they freeze well for later!
- Perfect for any time of the day: They are great for an after school snack.
- Minimal Prep work and cleanup: You don’t even need a mixer to make these muffins, they can be made in a bowl with a silicone spatula.
TIPS WHEN MAKING BANANA CHOCOLATE CHIP MUFFINS
- Make sure you properly measure the flour, I always like to use the spooned and leveled method, it has always been the most accurate for me. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the muffins to become dry.
- Make sure your Eggs and sour cream are at room temperature so that they can easily blend together with the other ingredients. I usually like to set my ingredients out on the counter about 30 minutes to an hour prior to baking.
- Be careful not to over mix your batter. Over Mixing the batter can lead to tough and chewy muffins and you don’t want that.
- Definitely make sure you keep an eye on your muffins while they’re baking because things can escalate very quickly lol.
- To get those nice tall bakery style tops, you will want to make sure you set your oven to 452 F for the first 5 minutes, then without opening your oven reduce the temperature down to 350F for the remainder of the baking time.
- To check for doneness, insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they’re ready.
- If your bananas aren’t exactly ripe enough follow my directions below or check out my video here explaining how to ripen them quickly at home.
FAQ
HOW DO I RIPEN BANANAS QUICKLY?
If your bananas aren’t exactly ready or ripe enough you can easily ripen them in an oven. Place them on a baking sheet and bake the bananas with the skin on for about 10ish minutes at 350 F. Then you will want to make sure you let them cool slightly before using. See the step by step video above.
CAN I FREEZE THESE MUFFINS?
Yes! To freeze these Banana Chocolate Chip Muffins, you will need to make sure they are cooled completely and place them in a freezer-safe ziploc bag or an airtight, freezer-safe container. If you decide to use the freezer bag, be sure to remove as much air as possible without squishing your muffins before sealing. You can freeze your muffins for up to 2 months! When you’re ready to eat them again, just allow them to thaw out overnight in the refrigerator, then bring them to room temperature or warm them up in the microwave when ready.
HOW DO I GET THOSE NICE TALL BAKERY STYLE MUFFIN TOPS?
The biggest tip to get those tall muffin tops is to set your oven temperature to 425 F and bake the muffins for 5 minutes. Then, without opening the oven, reduce the temperature down to 350°F and continue baking until done. The high heat will make the muffins rise quickly! You will also want to bake them lined in every other tin on the muffin pan, if you can and fill them to the very top. This recipe makes the perfect amount of batter to fill every muffin liner straight to the top. This little trick works like magic!
MORE MUFFIN RECIPES
- Small Batch Apple Crisp Muffins
- Banana Oat Muffins
- Small Batch Strawberry Muffins
- Small Batch Blueberry Muffins
- Pumpkin Apple Muffins
Questions about these Banana Chocolate Chip Muffins? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram or TikTok, I’d love to see your creations!
Banana Chocolate Chip Muffins
Ingredients
- 2 Cups All-Purpose Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Kosher Salt
- 1 ½ Teaspoon Ground Cinnamon
- ½ Cup Light Brown Sugar
- ½ Cup Granulated Sugar
- 1 ¼ Cup Semi-Sweet Mini Chocolate Chips (Plus More For Topping, optional)
- 2 ½ Teaspoons Baking Powder
- 2 Eggs, Room Temperature
- 1 Stick, Unsalted Butter, Melted (1/2 Cup)
- ⅓ Cup Sour Cream, Room Temperature
- 1 ½ Cup Ripe Bananas (About 2-3 Bananas)
- 1 Tablespoon Vanilla Bean Paste Or Vanilla Extract
- Nonstick Cooking Spray
Instructions
- Preheat the oven to 425°F.
- Spray a 12-count muffin pan with nonstick spray then line with 6 cupcake liners spread out. Set aside. If you have two pans do it for both.
- In a bowl, whisk together all of your dry ingredients. The all-purpose flour, baking soda, baking powder, kosher salt, and ground cinnamon. Set aside.
- In another bowl, add the bananas and mash until smooth. Set aside.
- In an additional bowl, add the melted butter, light brown sugar, granulated sugar, vanilla bean paste or vanilla extract, and eggs. Whisk until well combined. Add the sour cream and continue whisking until fully incorporated.
- Fold in the dry ingredients using a spatula and mix until just combined. Gently fold in the mashed bananas until evenly incorporated. Then add in the mini chocolate chips.
- Spoon the batter into cupcake liners using a large cookie scoop, filling them almost full. Sprinkle additional chocolate chips on top, if desired.
- Bake for about 5 minutes at 425F, then without opening the oven reduce the temperature back down to 350F and bake for about 8-10 more minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool for just a few minutes before transferring to a rack to completely cool. Enjoy!
Video
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